Prep Time
10 Mins
Cook Time
20 Mins
Other Time
8 Hours 15 Mins
Yield
4 servings (serving size: 1 roll-up)

This sandwich uses bottled barbecue sauce to flavor the pork. Coleslaw mix and preshredded carrots save time and combine for a quick coleslaw.

How to Make It

Step 1

Combine 1/2 cup barbecue sauce, 2 tablespoons vinegar, water, and garlic in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

Step 2

Preheat oven to 400°.

Step 3

Remove pork from bag; discard marinade. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add pork; cook 2 to 3 minutes, browning on all sides. Remove from heat, and place pan in oven. Bake at 400° for 13 minutes or until a thermometer registers 145°. Brush tenderloin with remaining 2 tablespoons barbecue sauce; bake an additional 5 minutes or until thermometer registers 155°. Remove from oven; let stand 15 minutes. Cut in half crosswise. Slice each half lengthwise into 1/4-inch-thick slices.

Step 4

Meanwhile, combine remaining 1 tablespoon vinegar, mayonnaise, and next 3 ingredients in a medium bowl. Add coleslaw, carrot, and parsley; toss well to coat. Set aside.

Step 5

Divide pork evenly among tortillas. Top each with 1/2 cup slaw mixture; roll up tortillas. Serve immediately.

Oxmoor House Healthy Eating Collection

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